Taste of Home
Zucchini Dessert Squares
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 16-20 servings.
We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
Ingredients
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4 cups all-purpose flour
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2 cups sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1-1/2 cups cold butter
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FILLING:
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8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
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2/3 cup lemon juice
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1 cup sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
Directions
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1.
In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
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2.
Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
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3.
Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° until golden, 40-45 minutes.
Nutrition Facts
1 each: 337 calories, 14g fat (9g saturated fat), 37mg cholesterol, 200mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 3g protein.
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